黑米吐司面包的工艺研究
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摘要
将黑米粉按一定比例替代部分面包粉制作黑米吐司面包,通过单因素和正交试验确定的最佳配方:以面包粉和黑米粉总质量为基准(100%),面包粉与黑米粉质量比为93∶7、酵母1.2%、起酥油10%、白砂糖11%、烘焙专用粉2.5%、改良剂0.6%、鸡蛋10%、盐1%、水43%。烘焙条件:上火180℃、下火175℃,烘烤时间35 min。按此工艺研制出的黑米吐司面包,外形饱满完整,呈棕紫色,内部组织细密均匀,有弹性,切片后不断裂,松软适口,有黑米吐司面包独有的风味,并兼有黑米特殊的营养价值和保健功能,且起酥油和白砂糖添加量均比基础配方有所降低,更符合现代人低脂低糖的健康饮食理念。
Black rice flour with certain proportions instead of some bread flour was added in the toast. The best formula of black rice toast was determined by single factor test and orthogonal test. The best formula was as follows: the proportion of bread flour and black rice flour was 93 ∶ 7 with their total weight as the benchmark(100%), instant yeast 1.2%, butter 10%, sugar 11%, baking powder 2.5%, bread improver 0.6%, egg 10%, salt 1% and water43%. The baking conditions was baking at 180 ℃/175 ℃ for 35 min. The black rice toast had full and complete appearance, brown-purple skin, exquisite organization, good elasticity, not broken after slicing, soft taste, special flavor of the black rice toast. In addition, the product had a special nutritional value and health function of black rice, and the amount of butter and sugar was lower than that of basic formulation, that more conforms to the healthy diet concept of modern low fat and low sugar.
Black rice flour with certain proportions instead of some bread flour was added in the toast. The best formula of black rice toast was determined by single factor test and orthogonal test. The best formula was as follows: the proportion of bread flour and black rice flour was 93 ∶ 7 with their total weight as the benchmark(100%), instant yeast 1.2%, butter 10%, sugar 11%, baking powder 2.5%, bread improver 0.6%, egg 10%, salt 1% and water43%. The baking conditions was baking at 180 ℃/175 ℃ for 35 min. The black rice toast had full and complete appearance, brown-purple skin, exquisite organization, good elasticity, not broken after slicing, soft taste, special flavor of the black rice toast. In addition, the product had a special nutritional value and health function of black rice, and the amount of butter and sugar was lower than that of basic formulation, that more conforms to the healthy diet concept of modern low fat and low sugar.
引文
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[3]吴素萍,徐桂花.试论黑米的营养价值及其应用[J].食品工业,2004(5):5-6.
[4]王巧娥,谢丹,钱洁,等.黑米花色苷的分离纯化及其抗氧化性的研究[J].食品工业科技,2015,36(2):157-160.
[5]SUI X,ZHANG Y,ZHOU W.Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources:Its quality attributes and in vitro digestibility[J].Food Chemistry,2016,196:910-916.
[6]CHEN P N,KUO W H,CHIANG C L,et al.Black rice anthocyanins inhibit cancer cells invasion via repressions of MMPs and u-PAexpression[J].Chemico-Biological Interactions,2006,163(3):218-229.
[7]万明,杨菠,付桂明.黑米资源及其开发利用前景[J].江西食品工业,2005(2):20-21.
[8]董海洲.焙烤工艺学[M].北京:中国农业出版社,2008.
[9]张水华.食品感官分析与实验[M].北京:化学工业出版社,2010.
[10]王钦德,杨坚.食品试验设计与统计分析[M].北京:中国农业大学出版社,2010.
[11]李丽特,汪正强.焙烤食品工艺学[M].北京:中国轻工业出版社,2013.
[12]李新华,董海洲.粮油加工学(第3版)[M].北京:中国农业大学出版社,2016.